Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short Communication
White wines of Debina cultivar were made from musts clarified by flotation using nitrogen as foaming agent. Flotation using air as the foaming agent (must hyperoxidation), without SO2 addition, was also applied. Turbidity and suspended solids were lower in must clarified by flotation using nitrogen...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2008-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200803-0008_effect-of-juice-clarification-by-flotation-on-the-quality-of-white-wine-and-orange-juice-and-drink-short-comm.php |